Home
- Preparing Time: 25 minutes
- Total Time: -
- Served Person: 6
- 1/2 teaspoon salt
- 2 cups water
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 2 1/2 cups milk
- 1/4 cup panko bread crumbs
- 1/4 cup margarine
- 1/4 cup real bacon bits
- 1 1/2 cups shredded white cheddar cheese
- 1 tablespoon snipped chives
- 16 ounces uncooked elbow macaroni
- 1/2 cup shredded parmesan cheese, divided
- Carbohydrate 63.9
- Cholesterol 54
- Fat 25.7
- Protein 27.2
- Sodium 1116
- Calories 585 calories;
Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don't stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes. Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits. Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.
